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reposted from:

@2000_vins @gillessuprin

Andréa Calek is based in Ardèche near Alba La Romaine. He started in the vineyard after meeting a bunch of guys and not the least. Lapierre, Thévenet, Foillard and Breton. It's a bit like meeting the Fantastic Four. After assisting / helping out in several areas, he set out for Valvignières. The Romans called the area “La Vallée du Vin”. The man makes natural wine there, with a minimum of intervention, believes in carbonic maceration as long as it does not take over the terroir. He is particularly close to his terroir, since he lives on it in his caravan.

This is a wine that needs time. 100% syrah, a very very intense ruby ​​color, unfiltered, 8mg / l of sulphites. If you have a bottle in the cellar and you open it, don't judge it too quickly because it really needs time to open, nose like the palate. After 15 minutes, notes of violets and strawberries begin to blossom. In the mouth, the tannins are strong, even hard. So I gave it time. In fact, about 20 hours 😀 and that's what it needed. I've seen the same comments online so no surprises. Let's go for the tasting!

We have a typical Syrah nose. Cherry, violet, raspberry, blackcurrant, pepper, undergrowth and banana. On the palate, it is really round, delicious, silky, full bodied. The acidity is juicy, like orange juice. After 24 hours, the tannins are still powerful but really soft and integrated. M + acidity which does not give it a very long finish, but we come back to it quickly because it is fruity, round and a little full-bodied. No filtration so the wine has texture in the mouth.

#andreacalek #albalaromaine #ardeche #igpardeche #rhonevalley #2000vins #winetasting #winereview #winegeek #winelover #naturalwinelover #nattywine #vinvivant #organicwine #vinbio #biodynamicwine #vinbiodynamie #wineoclock #instawine #winestagram #syrah #syrahlover #daxivin #amsterdam #gogoodwine #terroirist.wine
reposted from: @2000_vins @gillessuprin Andréa Calek is based in Ardèche near Alba La Romaine. He started in the vineyard after meeting a bunch of guys and not the least. Lapierre, Thévenet, Foillard and Breton. It's a bit like meeting the Fantastic Four. After assisting / helping out in several areas, he set out for Valvignières. The Romans called the area “La Vallée du Vin”. The man makes natural wine there, with a minimum of intervention, believes in carbonic maceration as long as it does not take over the terroir. He is particularly close to his terroir, since he lives on it in his caravan. This is a wine that needs time. 100% syrah, a very very intense ruby ​​color, unfiltered, 8mg / l of sulphites. If you have a bottle in the cellar and you open it, don't judge it too quickly because it really needs time to open, nose like the palate. After 15 minutes, notes of violets and strawberries begin to blossom. In the mouth, the tannins are strong, even hard. So I gave it time. In fact, about 20 hours 😀 and that's what it needed. I've seen the same comments online so no surprises. Let's go for the tasting! We have a typical Syrah nose. Cherry, violet, raspberry, blackcurrant, pepper, undergrowth and banana. On the palate, it is really round, delicious, silky, full bodied. The acidity is juicy, like orange juice. After 24 hours, the tannins are still powerful but really soft and integrated. M + acidity which does not give it a very long finish, but we come back to it quickly because it is fruity, round and a little full-bodied. No filtration so the wine has texture in the mouth. #andreacalek #albalaromaine #ardeche #igpardeche #rhonevalley #2000vins #winetasting #winereview #winegeek #winelover #naturalwinelover #nattywine #vinvivant #organicwine #vinbio #biodynamicwine #vinbiodynamie #wineoclock #instawine #winestagram #syrah #syrahlover #daxivin #amsterdam #gogoodwine #terroirist.wine